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  /  Food trends   /  Where’s the food going?

The days when steak bleeding or cooked to perfection and plastic dishes were the law is a long way off. Today, wooden cutlery replaces paper cutlery. Healthy is on trend and vegan restaurants are multiplying offering an alternative to organic and especially home-cooked meals. The year 2020 is definitely rich in seasoning. From great chefs to amateurs, from Michelin-starred restaurants to bistros, from sushi to organic muffins, everything goes!

To your plates!

Fluidity and inclusiveness are the dominant words in today’s consumer society. At a time when the diet is changing exponentially, bringing with it the way to eat meat, more and more people are rethinking their plates. Whether it’s taking care of yourself, reducing bills, protecting the environment or just wanting to, consumer choices have changed. Whether you are allergic to meat or in love with vegetarianism, being concerned about the quality of your meal is the saint by which everyone swears. An accessible meal, with local ingredients and season, is the new trend.

Fake fish, real flavor

According to the World Economic Forum, the amount of fish is down 90% worldwide. This situation leads to an alternative. From wheat meat to tuna substitutes in lentil flakes, chickpeas and white beans, food giants have taken it upon themselves to offer plant-based foods to replace meat and fish by 2035.

All green

Food increasingly takes into account the environment and its preservation. And the whole new trend is that of gardening. Community gardens, potted gardens on the balcony, rooftop gardens, mint and basil pots in the kitchen. To be “hype,” you have to grow the products you eat yourself. There is nothing better than knowing where what you eat comes from. As a bonus, we reconnect with nature by putting our hands in the earth. This green trend is pushing many gourmet restaurants to add vegan meals to their menus. There has been almost a 100% surge in vegan restaurants in Montreal. The green kitchen is in tune with the times.

Home made to all sauces

Making your own meal at home is the desire of more and more people. Whether it’s a simple omelette or a real chef’s meal, the sleeves roll up to knead the dough.

In recent years, products fermented thanks to their popularity have won the hearts of houses. Fermentation at home attracts and more and more people prepare their kombucha or kimchi at home. Between ready-to-cook kits, cookbooks, workshops to learn how to prepare some rather complex meals and appliances that facilitate preparation and cooking, there are many offers available to facilitate cooking at home. There was the pressure cooker that almost everyone bought in 2019. This year, it is the vacuum precision cooker that is the star. Once reserved for great chefs, the appliance has been simplified to allow amateur cooks, parents in a hurry and foodies to adopt vacuum cooking. Perfection is invited on the plates.

Let’s raise our glasses!

While the plate of the vintages is becoming greener, their glasses are becoming lighter and lighter.

Grand cru, individual dose

The concern for light travel is one of the major concerns of consumers. If cans of sugary drinks are plentiful, wine in cans, still rare on the tables, is expected to gain ground in the years to come. Already well known in the U.S. and Canada, consumers love the wine offered in individual versions for its convenience. It slips easily into a picnic basket or camping effects, without having to worry about glasses and corkscrews (which are often forgotten for that matter). In Quebec, you can already buy a red Zinfadel from California, the Big House Cardinal Zin or a sparkling white Moscato light in Australian alcohol, the Enjoy, in a can.

The challenge of sobriety

They are young, they are dynamic and they want to change the world. Whether temporarily or permanently, more and more young people are rethinking their relationship with alcohol by adopting sobriety. And this is noticeable in many ways.

  • The conversion of several stars to sobriety;
  • explosion in the consumption of matcha tea and other variations of tea. Indeed, Japanese cuisine is not the only star. Bluffing with their healthy lifestyle, Japanese specialties have the wind in their sails;
  • popularization of social movements created to inform people of the benefits of a non-alcoholic life. “1000 dry hours” is an example. The goal is not to criticize those who choose to drink alcohol, but to set up an educational platform for those who are interested in a non-alcoholic lifestyle. Hold 42 days without alcohol and start the challenge again at the end of each cycle;
  • the proliferation of hashtags on sobriety: Instagram does not deplete with the hashtags #sansalcool, #sobriété, #soberissexy, everyone goes according to his words. With the fashion of the #sobercurious, which is an integral part of the daily life of social network users, photos are worked, smiles are great, the drinks are healthy and enticing… the message is clear: there is no need to drink alcohol to be cool and have fun and it’s much more fun than a hangover.

According to the World Health Organization, the number of people consuming alcohol products has decreased by 5% since 2000. Sobriety has never been so good!

In 2020, tolerance and food awarenessare welcomed. We are open to the world and we prefer that its food be tasty, seasonal, local and accessible. With or without meat, alcoholic or not, it’s everyone’s choice.